On Saturday morning, my fabulous four headed to the local orchard just a mile away to pick blueberries. We knew it would be hot but we were ready for a quick, successful pick. Within 15 minutes we had just shy of 5 pounds of blueberries and we were done. (Our reasoning is that we live close enough we can come back!).
So now I have all these blueberries and need to find some things to do with them. I found several recipes online and tonight Heather and I made one for our dessert—blueberry cobbler. It was pretty simple and indeed yummy. Next time we make it we noted to double the crust and then sprinkle the top with sugar before baking.
If you find yourself with an extra 3 cups of blueberries, try this recipe. I think you will like it!
originally from allrecipes.com as “Best Ever Blueberry Cobbler”
Preheat oven to 375°
- 3 cups fresh blueberries
- 3 tablespoons white sugar
- 1/3 cup orange juice (all I had was Orange Peach Mango)
Pour the blueberry mixture into an 8 inch square baking dish and set aside.
In a small bowl, thoroughly mix:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
In a medium bowl cream together: (this is the doubled amounts as I said I would double it next time)
- 1 cup butter, softened
- 1 cup white sugar
- two eggs
- 1 teaspoon vanilla extract
Gradually add flour mixture, stirring just until ingredients are combined.
Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of the filling as possible.
Sprinkle with sugar
Bake in preheated oven for 35-40 minutes, until topping is golden brown and filling is bubbling.
Serve with vanilla ice cream.